Page 19 - Boca Club News - November '21

Boca Club News, Page 19
Grape Expectations:

Champagne vs Prosecco

By Ed Wolfarth, who moved to South from Italy. The methods used are very different, with the Traditional Method (Methode Champenoise) and usually
Florida after retiring with his wife, Champagne being more time intensive, accounting for the has about 12% ABV. That’s alcohol by volume. Prosecco
Vicki, as Professor of Sports Sciences higher cost. However, there are a lot more differences than will be somewhat less in ABV, usually 11 to 12%. While
& Physical Education at both Queens you might think. Another factor that affects their price is cost varies, you should expect to pay $40 for a good entry
College and Hofstra University. He market demand and positioning. Champagne is considered level Champagne. Other sparkling wines made in France,
is a nationally ranked senior tennis a Veblen Good. Simply put, the pricier it is the more and in the Traditional Method, are called Crémant.
player and long-time USPTA Elite demand! Think a Rolex watch vs. a Timex. Prosecco is the Tasting Notes - Since Champagne is made under high
Teaching Professional. Ed has written Timex. While Prosecco is a lot more affordable, there are pressure and is fermented in bottles, the bubbles tend
many educational and tennis articles exceptional wines. Look for Conegliano and Valdobbiadene to be finer. Prosecco is fermented in large steel tanks,
in the past. Over the past few years, Ed has turned his hobby on the label. These can be had for $15 to $20 a bottle. Let’s accounting for slightly larger bubbles. In addition, due to
of wine collecting into a way of continuing his passion for explore some more differences. more contact with the lees and skins, Champagne would
writing, and has written on the subject for publications. Champagne comes from the Champagne region of taste fuller with tastes of almond, brioche or biscuit. On the
As a self-proclaimed “wine snob,” he has collaborated on France, about 80 miles northeast of Paris. It is made from other hand, Prosecco has more fruity flavors and aromas.
many wine lists for private clubs and a few restaurants. Ed three primary grapes: Chardonnay, Pinot Noir and Pinot Tropical fruits, banana and vanilla are not uncommonly
can be reached at wolfarthe@msn.com Meunier. Prosecco is made from the Glera grape, also detected in finer Prosecco. The bubbles will also tend to
First of all, Champagne comes from France and Prosecco referred to as the Prosecco grape. Champagne is made in dissipate more quickly.
Production Method - Without getting too technical (we
drink it, not analyze it!), both Champagne and Prosecco
undergo a second fermentation that creates CO2 and makes
it sparkling. In Champagne, the Traditional Method is
used, much like Spanish Cava and Crémant wines from
France. This takes place in the bottle. With Prosecco,
this process takes place in much larger steel tanks, which
accounts for the major differences in taste and aroma. With
less contact to the lees (lees is the sediment left from the
skins of the grapes), Prosecco is lighter and fruitier than
Champagne. Champagne, because of extended periods of
contact with the lees and in smaller containers, picks up
bolder and fuller tastes.
Food Pairings - Champagne goes with the raw bar,
crispy fried appetizers and potato chips. That’s right,
potato chips. You need to try it! Prosecco, on the other
hand, is a bit sweeter than Champagne and lends itself to
fruitier appetizers and Asian cuisine. Try it with Pad Thai
for a great pairing.
I love sparkling wines. Don’t save them for special
occasions, and definitely try them with salads, as an
aperitif, with spicy dishes and most Asian cuisine.
Even add a fruit juice to Prosecco (Mimosa), or make a
Champagne cocktail. Enjoy!

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